Name: Coconut, Mango, and Spinach Smoothie Bowl
Yield: 1 servings
Ingredients: 1 cup frozen mango chunks; ½ ripe avocado, peeled; 2 heaping tablespoons coconut yogurt; 1 heaping teaspoon coconut oil; 2 pitted Medjool dates; 1½ cups spinach leaves; juice of ½ lime; 1 teaspoon spirulina/chlorella or hemp powder; ½ cup Plant Milk (see page 28); blueberries, fresh mango slices, sliced almonds, and shredded coconut, to serve

Recipe taken from The New Vegan by Aine Carlin, published by Kyle Books. Photography by Nassima Rothacker.

Coconut, Mango, and Spinach Smoothie Bowl

SERVES

PREP TIME

00 min

COOK TIME

00 min

Ingredients

1 cup frozen mango chunks

½ ripe avocado, peeled

2 heaping tablespoons coconut yogurt

1 heaping teaspoon coconut oil

2 pitted Medjool dates

1½ cups spinach leaves

juice of ½ lime

1 teaspoon spirulina/chlorella or hemp powder

½ cup Plant Milk (see page 28)

blueberries, fresh mango slices, sliced almonds, and shredded coconut, to serve

Directions

Place the frozen mango pieces in a food processor or blender along with the avocado, coconut yogurt, coconut oil, dates, spinach leaves, lime juice, spirulina, and plant milk of your choice.
Blend until completely smooth and serve in a shallow bowl with the fresh mango, a handful of fresh blueberries, and a sprinkling of sliced almonds and shredded coconut.

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Coconut, Mango, and Spinach Smoothie Bowl

Ingredients

Directions

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